Smoked Chicken Panini with Bacon and Cheese

Andy Anderson !


This is a great sandwich that can be made with a Panini press, or just pan-fried like a regular grilled cheese. In this recipe, I’m going to do it in a pan.

The two cheeses compliment each other like old friends, and the garlic aioli, and the bacon just take it over the top.

So, you ready… Let’s get into the kitchen.

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20 Min
15 Min
Stove Top



4 slice
smoked chicken breast
3 slice
maple bacon, or regular bacon
2 slice
fresh garden tomato
2 slice
provolone cheese
1/4 c
monterey jack cheese, shredded
2 slice
whole grain bread
2-3 Tbsp
garlic aioli (more on this later)


2Gather your ingredients.
3Place the bacon in a sauté pan over medium heat.
4Cook until beginning to crisp, about 5 -8 minutes.
5Drain on paper towels and reserve.
6Chef's Note: Remove all but 1 tablespoon of the bacon grease from the sauté pan.
7Brush some of the garlic aioli on the inside of the bread.
8Chef’s Note: If you want a brilliant roasted garlic aioli, try this:
Roasted Garlic Aioli with a Twist
9On one piece of the bread (garlic aioli side up), lay down the provolone.
10Add the smoked chicken.
11Layer with the bacon.
12Add the tomatoes.
13Add the shredded Monterey Jack cheese.
14Add the top piece of bread, garlic aioli side down.
15Brush the outsides of the bread with more garlic aioli, and then place in the pan (with the reserved bacon grease), over medium heat.
16Cook for about 5 minutes per side, until the bread is golden and the cheese is nice and gooey.
18Serve with your favorite beverage, and maybe some chips or fries. Enjoy.
19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom